Toffee Pecan Cake
Ingredients:
- flour - 3 cups
- baking powder - 1 t
- salt - 1/2 t
- butter, softened - 1 1/2 cups
- light brown sugar, packed - 2 cups
- sugar - 1 cup
- eggs - 5
- whole milk - 1 cup
- toffee pieces - 8 ounce bag
- chopped pecans - 1 cup
- sweetened condensed milk - 14 ounce can
- light brown sugar, packed - 1 cup
- butter - 2 T
- vanilla extract - 1/2 t
Instructions:
In a bowl, stir together flour, baking powder and salt; set aside.
In another bowl beat butter until light and creamy. Add 2 cups brown sugar and sugar, beat until fluffy. Add eggs one at a time, mix until blended. Alternate flour mixture and milk, mixing until just combined, DO NOT over mix. By hand stir in toffee chips and pecans. Spoon batter into a greased and floured 12 cup bundt pan. Bake in a preheated 325 degree oven for 75 - 80 minutes or until a toothpick inserted into the center comes out clean. Let cake cool in the pan for 10 minutes, then invert on a wire rack to cool completely. When cool, place cake on serving plate, pour hot caramel topping over cake.
Prepare caramel topping -- in a heavy bottomed saucepan, combine sweetened condensed milk and 1 cup brown sugar, over medium heat, bring to a boil, whisk constantly. Reduce heat and simmer gently for about 8 minutes, whisking constantly. Remove pan from heat, stir in butter and vanilla. Let mixture sit for 5 minutes, pour hot topping over the cake.
